Thanks, Kev! – With Marcella #166, #167, #168, #169, #170, #171 & #172 (of 466)

Here on our property at Razorback, NSW, we’ve raised some Charolais cattle. We’ve done this through times of green and, more recently, a year of drought. During that time, a few of our bovine family have ‘gone to Grandma and Grandpa’s’. Normally this means they’ve gone to greener pastures and some hand-mown grass clipping treats from Grandpa.

However, recently the drought has meant that even their greener pastures have been challenged. Kev (a Charolais-Wagyu cross) had a couple of good years up at the grandparent’s place. But then he proved not to be a very ‘effective’ bull. In lean times, an ineffective bull means it’s more effective for him to migrate to the freezer.

IMG20171223180148.jpg

A younger Kev (on the right) at my parent’s place, in greener times.

Tough. But true.

My parents have a kind butcher that came to the farm to assist Kev on that final journey in a non-traumatic way. He was then shared between the freezers of three households including ours.

While it can be somewhat unsettling to eat meat from one of your own cows, it is comforting to know that Kev lived a happy life that ended without trauma.

Marcella’s ‘Beef’ chapter proved helpful. The butcher declared that Kev was ‘pretty lean’ (because of the drought), so we didn’t end up with lots of ‘marbled meat’. But we figure it’s healthier that way….

The one beef recipe I remembered to take a photo of is seen below, along with a few others made from things other than beef. The other beef recipes mentioned at the end were equally delicious.

Each time we sit to eat a meal of beef, we toast Kev and give thanks for his life!

IMG20190115190634.jpg

Tuscan Meat Roll – with a view from Razorback Ridge of temporary greener pastures.

 

 

All caught up!: #166 ‘Beef Fillet with Red Wine’, #167 ‘Boiled Swiss Chard Salad’, #168 ‘Beef Roast with Braised Onions’, #169 ‘Tuscan Meat Roll with White Wine and Porcini Mushrooms’, #170 ‘Veal Scaloppine with Tomato, Oregano and Capers’, #171 ‘Sweet and Sour Tuna Steaks, Trapani Style’ and #172 ‘Fried Courgette Sauce with Garlic and Basil’ with the extended family and Kev at our table.

 

Advertisements

The Art of Artichokes – With Marcella #162, #163, #164, #165 (of 466)

Artichokes. When not marinating in a jar, they look quite lovely (see the previous post). To eat them however, one must discard most of the lovely-looking bits until one is left with the beige-coloured heart. With a small sharp knife, and a cut lemon to rub the heart as you go, this isn’t too much of a chore.

While in season, we ordered some. We braised them with peas. We baked them, layered in a dish with potato and onion. They were worth the little bit of paring work involved.

Broad Beans. I’m not a huge fan of them, but Nick is. So we also ordered a bag of those during their brief season. Marcella’s ‘Roman Style’ recipe calls for simply sautéing them with some pancetta cubes. They were, of course, delicious.

IMG20180922184223.jpg

Broad Beans, Roman Style

Finally, Fennel. Simply braised in olive oil. Two ingredients. That’s it.

IMG20180920190555.jpg

Braised Fennel. Tasted more delicious than it looked.

Catching up: #162 ‘Braised Fennel with Olive Oil’, #163 ‘Broad Beans, Roman Style’, #164 ‘Gratin of Artichokes, Potatoes and Onions’, #165 ‘Braised Artichokes and Peas’ with the husband and I at our table.

49 Years of Marriage and 5 more recipes – With Marcella – #157, #158, #159, #160 & #161 (of 466)

On the 23rd August, last year, we celebrated my Mum and Dad’s 49th Wedding Anniversary. While they and my husband Nick, worked hard all day with fencing around the farm, I went shopping for a whole Barramundi fish and some seafood to stuff it with.

Marcella Hazan encourages you to ask your ‘obliging fishmonger’ to debone the whole fish for you – not just fillet it – but leaving it intact as a whole fish with a split down it’s belly. The young fishmonger I approached said he’d never done it, but was willing to give it a go. I reassured him that if it ended up as two fillets, that would be an acceptable substitute for the preferred method, according to Marcella. It took him half an hour, but he presented it to me with a flourish, as I exclaimed “That’s exactly how she describes it should be!” He was rightly very proud of himself.

I did the remaining work of stuffing and cooking the fish in the oven. It was certainly a fine dish worthy of a wedding anniversary.

 

A few weeks later, Nick and I enjoyed Marcella’s ‘Veal Scaloppine with Marsala’ with the allowed substitute of flattened chicken fillets.

IMG20180904184025.jpg

Veal Scaloppine with Marsala

Artichokes were on offer in September, in season, from our local providers of fresh fruit and vegetables. So I ordered a bunch and tried my hand at the ‘Artichokes, Roman Style’. A slightly fiddly process the first time I prepared the vegetable. It got easier as I tried a couple of other recipes (see the post to follow). I had only ever had marinated artichoke hearts from a jar before trying this recipe. The difference is quite remarkable!

 

To finish this post, one successful recipe that was required to make another not-so-successful recipe.

The ‘Mashed Potatoes Bolognese Style with Milk and Parmesan’ was delicious (based on the teaspoonful I ate before turning to the next recipe).

IMG20180911163236.jpg

Mashed Potatoes Bolognese Style, with Milk and Parmesan

Clearly I had made it a little two smooth and moist, as the croquettes I then attempted to make went a little slushy in the oil… They still tasted fantastic.

That’s five more recipes from the back-logged list. Another ten to come…

Still catching up: #157 ‘Baked Sea Bass/Whole Fish Stuffed with Shellfish’, #158 ‘Veal Scaloppine with Marsala’, #159 ‘Artichokes, Roman Style’, #160 ‘Mashed Potatoes Bolognese Style with Milk and Parmesan’ and #161 ‘Potato Croquettes with Crisp-Fried Noodles’ with assorted family members at my table.

1/3 of the Book Cooked! – With Marcella #155 & #156 (of 466)

On the 10th August, 2018 (almost 6 months ago), I reached the ‘1/3 of the book’ stage in this ongoing project of mine to cook through Marcella Hazan’s ‘Essentials of Classic Italian Cooking’.

The recipe that got me over the 1/3 mark was an appropriately simple one. Like most of her recipes – easy to cook. Like all of her recipes (apart from the boiled chestnut fiasco) it tasted delicious.

Here’s to the other 2/3 of the book to come!

In this picture, I include the list of ingredients – just to show you how simple this was.

IMG20180810185316.jpg

Spaghetti Garlic and Olive Oil Sauce, Roman Style

We used the leftover pasta the next day to venture into the next 1/3 of the book. But I forgot to take a photo. Imagine a lovely golden brown eggy-pasta flan in a pan!

Reaching a milestone: #155 ‘Spaghetti Garlic and Olive Oil Sauce, Roman Style’ and #156 ‘Frittata with Pasta’ with me and the hubby at our table.

 

Catching Up – With Marcella #150, #151, #152, #153, #154 (of 466)

So, I’ve been waiting for the time and space to write inspiring words to go with Marcella’s recipes I’ve cooked some time ago. Meanwhile, I’ve been cooking more of her recipes and the list just gets longer, and the task becomes more daunting.

Enough!

I’m just going to do a few brief posts over the coming days and clear the list! That way I can write reflections as I cook each recipe or two – rather than trying to remember what was significant around my table nearly twelve months ago!

I never type the recipes in my blog posts, as I think everyone should have their own copy of this book! So, here are some pictures of five of the twenty recipes I have back-logged! As always, they tasted great. The Jerusalem Artichoke recipes come with a ‘Public Safety’ warning….flatulance-producing as they are.

IMG20180511181030.jpg

Spinach Soup

 

IMG20180511183027.jpg

Grilled Marinated Spareribs

IMG20180526174329.jpg

Fried Jerusalem Artichoke Chips

IMG20180530193146.jpg

Smothered Jerusalem Artichokes with Tomato and Onion

IMG20180610183223.jpg

Swiss Chard Stalks Gratineed with Parmesan

We were still renovating at this stage: #150 ‘Spinach Soup’, #151 ‘Grilled Marinated Spareribs’, #152 ‘Fried Jerusalem Artichoke Chips, #153 ‘Smothered Jerusalem Artichokes with Tomato and Onion’, #154 ‘Swiss Chard Stalks Gratineed with Parmesan’ with the lovely Nick and my parents at our table.

Married – With Marcella #133, #134, #135, #136, #137 & #138 (of 466)

Between recipes #132 and #133 a marriage happened.

Along with 21 months of time.

It’s been a while since I’ve been here. Life has been wonderful and full, happy and hard, blessed and challenging – sometimes all at once. That’s life for most of us whether we’re married or not.

More about the hubby and the new life, sometime soon.

With lots of things added in my life, writing has been somewhat subtracted. I’d like to remedy that by starting simply.

Starting with today’s focaccia baking.

IMG20171211114240.jpg

An impromptu visit from a favourite aunty, along with life lived 15 minutes’ drive from the nearest shop, meant a rustling up of some focaccia to pair with half a jar of olives and assorted bits of salad from the crisper drawer.

It very quickly started to disappear.

IMG20171211120802

Early in my life here at Razorback, on the edges of the Sydney basin, I ventured into Marcella’s bread chapter. Her recipe for Pizza Bases (and subsequent toppings) went down a treat with some early visitors to the farm here. Her Olive Oil Bread was also good, but was soon eclipsed by the ‘Five Minute Loaf’ or ‘No Knead Loaf’. More about that some other time.

For now, it’s good to be back.

Over the past year or two… #133 ‘Pizza’, #134 ‘Tomatoes, Mozzarella, Basil and Parmesan’ (pizza topping), #135 ‘Olive Oil Bread’, #136 ‘Pot Roast of Beef Braised in Amarone Wine’, #137 ‘Spareribs, Pan-Roasted with Sage and White Wine’, #138 ‘Focaccia with Onions, Genoese Style’ with the hubby, family and friends at my table.

Cooking Catchup – With Marcella #124, #125, #126, #127 & #128 (of 466)

The past few weeks I’ve been catching up, turning up, clearing up and cooking up – not storms, mind you, though there have been storms brewing, literally, the last few days. As the thunder has rolled and the hail stones have fallen, I’ve been reminded that I’m in a different country to the one I’ve been living in for so long.

I’m living in another time of transition, just now. I don’t love transition – though I often love the fruit of it and the next stage. I just don’t like the waiting to arrive.

While this past year hasn’t afforded the time to cook as often from Marcella’s book. The recipes remain one of the few constants in my life. Constant, in the sense that I know the recipe will work if I follow it. Even my brother, who is not known for trying lots of new foods, pronounced while looking tentatively into an unfamiliar concoction brewing on the stove, ‘It’ll be good! It has to be. It’s in the book!’

Recently, in another book, I’ve been reading the wisdom of Qoheleth, the Preacher. Ecclesiastes reminds me that everything in this life is transient. I may struggle with transition and wish things to be concrete, but wisdom is found in acknowledging the fleetingness of things. In these mist-filled moments, I am exhorted to enjoy the life that God has given me. Eat, drink and be merry. Do whatever work God gives me, with all of my might. Wisdom is seizing the day as it is, just one day. Just one, among many, in the light of a certain and concrete eternity to come.

I’m glad then, that one book (Marcella Hazan’s ‘Essentials of Classic Italian Cooking’) fits with the exhortations in another book (Ecclesiastes, The Bible). So here, below, you’ll find the fruit of my eating and drinking and being merry with many different folk, as I live through transition and put my hope in a sure, eternal future to come.

#124 ‘Frittata with Asparagus’ with my Mum and two Aunties at my parent’s table, outdoors in the warmth of an Australian Spring.

Asparagus Frittata

Asparagus Frittata

#125 ‘Grilled Chicken, Alla Diavola, Roman Style’ with family at my parent’s table, making prior use of their BBQ for this delicious dish.

Grilled Chicken alla Diavola

Grilled Chicken alla Diavola

#126 ‘Roasted Red and Yellow Pepper Sauce with Garlic and Basil’ with a wise, like-minded friend at my Australian table. (This particular photo is of leftovers eaten the following evening).

Roasted Red and Yellow Pepper Sauce with Garlic and Basil

Roasted Red and Yellow Pepper Sauce with Garlic and Basil

#127 ‘Crisp-Fried Courgette Blossoms’ with my family visiting at my table, for my Dad’s birthday dinner. The blossoms travelled from my parent’s garden and made for a tasty start to dinner.

Crisp-Fried Courgette Blossoms

Crisp-Fried Courgette Blossoms

#128 ‘Asparagus Risotto’ – with Mum, Dad and Brother continuing at my table. Dad declared it to be ‘much better than the frozen risotto packs he heats up when at work!’

Risotto with Asparagus

Risotto with Asparagus

With Marcella #55, #56 & #57 (of 466)

At my table, we ate two tablespoons of fennel seeds. That’s right. Two. Tablespoons.

There were six of us at the table. So we shared the two tablespoons between us.

The fennel seeds had also been mixed into a cake before it was baked. So all in all it wasn’t quite as grim as it sounds.

Still! Two tablespoons!

This was yet another occasion where I had to trust Marcella’s good judgement. I did read the list of ingredients a few times, just to check that it wasn’t actually teaspoons that were required…

Marcella was right, of course. It worked beautifully. A shortcake made of polenta, a little flour, an egg, a little sugar, some dried figs, raisins and pinenuts. Even as I cut and served the cake to my guests, I only cut small pieces in case it was awful and I made it clear that they were under no obligation to eat it.

After each of us took our first bite, there was silence as we adjusted to the unusual licorice flavouring. Then we embraced the cake (digestively speaking!) and grew to love it with each new bite. We all chose to have seconds!

At my table that night, there were a variety of nationalities – Moldovan, American, German, Australian – all foreigners living in a land not our own. Each of my guests were all new to our church and so I had invited them to get to know each other – and for me to know them better.

It was a mixture like the mixture of ingredients in the cake we shared for dessert – and it worked just as beautifully!

We experienced some of the comfort and joy that come from being part of God’s family, having left our extended families in other places. All this with another nationality represented in the Italian food we ate that night!

Two nights ago: #55 ‘Pot Roast of Beef Braised in Red Wine’, #56 ‘Sauteed Early Peas with Olive Oil and Prosciutto, Florentine Style’ and #57 ‘Polenta Shortcake with Raisins, Dried Figs and Pine Nuts’ with Alex, Emma, John, Emily and Erika at my table.

With Marcella #1 (of 466)

At my table I am unsure if I am breaking my own rules. If I am, I am unsure if I care. Tonight I have embarked on a new project, cooking the first of 466 recipes in Marcella Hazan’s Essentials of Classic Italian Cooking.

Should I finish Nigella Lawson’s Kitchen before embarking on another book? After 100 recipes (of 153) I ran out of steam. But I did reach a milestone.

Should I finish Anna Del Conte’s Classic Italian Recipes? I’ve cooked 49 recipes (of 75) – so I haven’t even reached a neat 50.

Could I do some ‘cross-crediting’ where Anna’s recipes overlap with Marcella’s (and Nigella draws from both their kitchens)? Or would that really be breaking the rules?

I am concerned – but not enough to stop myself beginning a new project. I’ve taken time to count the recipes. I am more than a little alarmed by the chapter entitled ‘Variety Meats’ which contains 11 recipes requiring the use of animal parts I would rather not use.

But I started, tonight, with ‘A Farm Wife’s Fresh Pear Tart’. It was simple, yet lovely. Thinly sliced pears in a light sponge batter. It was a reassuring place to start. Marcella claimed that ‘only an active campaign of sabotage could ruin it.’ I did burn the top a little, leaving it in a little too long – but I was writing an email to an Italian woman – so perhaps I get bonus points?

Who knows what rules apply here – maybe none? But I will start and see if I can finish – or maybe, in the end, be satisfied that I almost finished.

No makings of a movie here. But hopefully the makings of some stories and some moments around tables.

Tonight: #1 ‘A Farm Wife’s Fresh Pear Tart’ with Helen at my table.